Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove and set aside.
Sauté Aromatics: In the same pot, add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
Build the Soup Base: Return the beef to the pot. Stir in diced tomatoes, beef broth, thyme, parsley, bay leaf, salt, and pepper. Bring to a boil.
Simmer: Reduce heat to low, cover, and let simmer for about 1 hour, or until beef is tender.
Add Vegetables: Stir in potatoes, green beans, and corn. Simmer for another 25–30 minutes, until vegetables are tender.
Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Serve hot with bread or crackers.
Serving and Storage Tips
